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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
HEAR T OUTPUT The amount of blood pumped by heart per minute. Heart beat is 72. Pump out blood is 70 ml. This 72 × 70 = 5040 ml. ( 5 litres) blood is pumped in a minute.
Budding - Types of Asexual Reproduction In reproduction through budding, small groups of cells form buds in some part or parts of the parent animal. The bud grows, differentia
two main evolutionary novelties presented by annelids
Gene targeting in ES cells: In some of the livestock species pro-nuclear injection cannot be used to modify the animals' own genes due to various reasons especially non availabil
Q. What are the main degenerative diseases of the nervous system? The major degenerative diseases of the nervous system are Alzheimer's disease and Parkinson's disease. The
Q. What is the intermediate host of Schistosoma mansoni? Where does that host live? The intermediate host of a schistosome is a gastropod mollusc, Biomphalaria genus and a snai
Which of the following defines why the vast majority of segregation errors in human patients include the two sex chromosomes (XXY, XO, XYY) or chromosome 21 (triple 21)? A. The
Q. Show the Collection of Primary Samples of grain? Sampling of grains begins with the collection of the primary sample i.e. sample of the consignment. The process involved in
Calculate the molar concentration of illinic acid and of its conjugate base illinate ion (in moles/L; M) in a 0.002 M illinate buffer at pH 12.0. The pKa of illinic acid is 6.7. En
The benefits of HACCP can be summarized as under. a) Benefits to Consumers Reduced risk of food borne diseases Increased confidence in food supply Increased awar
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